Note: Descriptions are shown in the official language in which they were submitted.
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DESCRIPTION
Title of Invention: METHOD FOR MANUFACTURING PREGELATINIZED CEREAL
FLOUR
Technical Field
[0001]
The present invention relates to pregelatinized cereal flour suitable for food
application.
Background Art
[0002]
Pregelatinized starch is a starch that is obtained by heating raw starch in
the
presence of water to gelatinize (pregelatinize) the raw starch. Through
pregelatinization,
the molecular arrangement in starch particles collapse, which appears as
irreversible
changes in the properties of the starch particles, such as swelling of the
starch particles,
the loss of birefringence, melting of natural microcrystals, and solubilizing
of starch.
For this reason, pregelatinized starch exhibits unique properties different
from those of
raw starch, and thus is widely used in food applications, industrial
applications, and other
applications. A conventionally known method for producing pregelatinized
starch
includes drying a slurry that contains starch using a spray dryer, a drum
dryer, or the like.
Another known method includes adding water to starch and then heating the
obtained
mixture while kneading the mixture using an extruder, and still another method
includes
heating and humidifying starch by introducing superheated vapor into a
container in
which the starch is contained.
[0003]
Patent Literature 1 discloses a method for producing modified starch that has
desired swelling properties and water retention properties. In this method,
water is
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added to raw starch to adjust the moisture content to 26 to 59 mass%, and
thereafter, the
particles of the raw starch are brought into contact with water vapor and/or
hot water to
increase the moisture content. Patent Literature 2 discloses a method for
producing
pregelatinized cereal flour that has a porous structure and is applicable to
an aromatic
component adsorbent, for example. In this method, 200 to 5000 parts by mass of
water
is added to 100 parts by mass of cereal flour, the mixture is then heat-
gelatinized, and
thereafter, alcohol is added, followed by freeze-drying the resulting mixture.
In the
method disclosed in Patent Literature 2, the heating temperature during heat
gelatinization
is kept at a temperature higher than or equal to the gelatinization
temperature, and in
Examples, the cereal flour was pregelatinized in a boiling water bath.
Citation List
Patent Literature
[0004]
Patent Literature 1: JP 2014-205776A
Patent Literature 2: JP H3-43052A
Summary of Invention
[0005]
In food that contains starch as a main ingredient, aging of the starch is a
problem.
For example, bakery food has the following problem. Aging of starch contained
in
bakery food progresses during preservation or storage of the bakery food.
Bakery food
has a fluffy texture immediately after production, but it turns into a hard
and mealy
texture or melts poorly in the mouth as the starch ages. Aging of starch is a
phenomenon in which gelatinized starch releases moisture contained therein,
and
transforms into crystals of retrograded starch. There is a demand for a
technique that
can improve the taste and texture of food to a high level and prevent
degradation over
time such as aging.
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[0006]
It is an object of the present invention to provide pregelatinized starch that
can
improve the taste and texture of food and impart aging resistance to the food.
[0007]
The present invention provides a method for producing pregelatinized cereal
flour, the method including: a pregelatinization step of heating a slurry
containing 100
parts by mass of cereal flour and 500 parts by mass or more of water under a
condition
that the temperature of the slurry is 90 C or more, to pregelatinize starch
contained in the
cereal flour; and a drying step of drying the slurry from the
pregelatinization step to
obtain a solid; wherein, in the pregelatinization step, the slurry is stirred
while heating the
slurry.
[0008]
The present invention also provides a method for producing processed food,
wherein pregelatinized cereal flour produced using the method for producing
pregelatinized cereal flour according to the present invention is used.
Description of Embodiment
[0009]
The method for producing pregelatinized cereal flour according to the
invention
includes: a step of heating an aqueous slurry containing cereal flour to
pregelatinize
(gelatinize) starch contained in the cereal flour (pregelatinization step);
and a step of
drying the slurry to obtain a solid (drying step). Hereinafter, the steps will
be described.
[0010]
Pregel atini zati on Step
Examples of the cereal flour used in the present invention includes refined
cereal
flour (endosperm flour), starch, and whole grain cereal flour. These may be
used singly
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or in a combination of two or more according to, for example, the application
of food in
which the pregelatinized cereal flour is to be incorporated. The cereal that
serves as the
source of the refined cereal flour, the starch, or the whole grain cereal
flour may be
non-glutinous or glutinous.
[0011]
As the refined cereal flour that can be used as the cereal flour, any refined
cereal
flour can be used as long as it contains starch. Examples of the refined
cereal flour
include wheat flour, rice flour, buckwheat flour, rye flour, and soy flour.
Examples of
the wheat flour include soft wheat flour, medium wheat flour, strong wheat
flour, durum
wheat flour, and durum semolina flour. As the refined cereal flour, wheat
flour is
typically used.
[0012]
Examples of the starch that can be used as the cereal flour include: native
starches such as potato starch, wheat starch, corn starch, waxy corn starch,
rice starch, and
tapioca starch; and modified starches obtained by subjecting any of the native
starches to
at least one process such as treatment with oil/fat, etherification,
esterification, acetylation,
crosslinking, and oxidation. The term "starch" (the starch that can be used as
the starting
material in the pregelatinization step) here means "pure starch", which has
been isolated
from a plant such as wheat and is distinguished from starch that is contained
in cereal
flour.
[0013]
The whole grain cereal flour that can be used as the cereal flour is a flour
that
contains all three main components constituting a cereal caryopsis (cereal
grain), i.e., an
endosperm, an outer coating, and a germ. There is no particular limitation on
the cereal
that serves as the source of the whole grain cereal flour, as long as the
cereal is acceptable
for food use. Examples of the cereal include wheat, barley, oat, rye, and
rice. In the
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present invention, a single kind of whole grain cereal flour may be used, or a
combination
of two or more kinds of whole grain cereal flour may be used. Herein, the term
"cereal"
in the term "whole grain cereal flour" may be replaced by the name of a cereal
that serves
as the source of the whole grain cereal flour in question. For example, the
term "whole
grain wheat flour" is used to mean a whole grain cereal flour derived from a
wheat
caryopsis, and the term "whole grain barley flour" is used to mean a whole
grain cereal
flour derived from a barley caryopsis. As the whole grain cereal flour, whole
grain
wheat flour is typically used.
[0014]
The method for producing pregelatinized starch according to the present
invention is characterized in that heating a slurry containing 100 parts by
mass of cereal
flour and 500 parts by mass or more of water under a condition that the
temperature of the
slurry is 90 C or more is used as a means to pregelatinize starch contained in
the cereal
flour. In typical conventional pregelatinization, the amount of water added is
much less
than 500 parts by mass, and more specifically, often 100 parts by mass or
less, per 100
parts by mass of cereal flour. Also, in typical conventional
pregelatinization, the heating
temperature is often such that the temperature of the heating target is less
than 90 C.
The conditions for pregelatinization of the cereal flour in the present
invention are a large
amount of water added and a high temperature, which are unprecedented
conditions.
Due to the pregelatinization under such conditions in the present invention,
the starch
undergoes a structural change different from that caused by conventional
pregelatinization,
and as a result of this, high-quality pregelatinized cereal flour that cannot
be obtained
using the conventional method can be obtained. Cereal flour usually contains a
certain
amount of moisture, and accordingly, the total amount of moisture in the
slurry is the total
of 500 parts by mass or more of water added per 100 parts by mass of cereal
flour and the
amount of moisture (usually about 15 parts by mass or less of moisture)
inherently
contained in the 100 parts by mass of the cereal flour.
[0015]
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Whole grain cereal flour advantageously contains an abundance of nutritional
components and has a high dietary fiber content; however, whole grain cereal
flour also
has a distinctive odor (bran odor) and an astringent taste, and it is thus
difficult to use
whole grain cereal flour as a food material with willingness. In the present
invention, by
pregelatinizing whole grain cereal flour under the condition of a large amount
of water
added and a high temperature, the distinctive odor and the astringent taste
are reduced to
improve the palatability of whole grain cereal flour, without impairing the
inherent
advantages of whole grain cereal flour such as nutritiousness.
[0016]
The temperature of the slurry, or in other words, the heating temperature in
the
pregelatinization step is at least 90 C or more, preferably 100 C or more,
more preferably
105 C or more, even more preferably 110 to 140 C, still more preferably 115 to
135 C,
and even further preferably 120 to 130 C. As the heating temperature of the
slurry is
higher, the modification of starch generally progresses and thus the intended
advantageous effect of the present invention is likely to be exhibited.
However, when
the heating temperature is too high, the internal pressure of a container
containing the
slurry needs to be managed, and also the required amount of heat of vapor or
the like
increases, which may lead to an increase in production cost and a reduction in
productivity. Also, when wheat flour is processed at a temperature higher than
140 C,
protein, amino acids, and others contained in the wheat flour may cause a
Maillard
reaction, and the wheat flour may undergo discoloration. For these reasons,
the upper
limit of the temperature of the slurry in the pregelatinization step is
preferably about
140 C. Heating the slurry under a condition that the temperature of the slurry
is higher
than 100 C can be performed by, for example, heating the slurry in a
pressurized
atmosphere.
[0017]
In the pregelatinization step, the period of time during which the temperature
of
the slurry is kept at 90 C or more (preferably 100 C or more), or in other
words, the
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heating duration is preferably 1 minute or more, and more preferably 3 minutes
or more.
On the other hand, the upper limit of the heating duration in the
pregelatinization step is
preferably 180 minutes or less, and more preferably 120 minutes or less in
view of
production efficiency, but the upper limit of the heating duration is not
particularly limited
thereto.
[0018]
In the case where whole grain cereal flour is used as the cereal flour, the
heating
temperature of the slurry in the pregelatinization step is at least 90 C or
more, as
described above, and is preferably 95 C or more, and more preferably within
the
above-described range of 100 C or more. The heating duration may be within the
range
as described above. By heating whole grain cereal flour under the above-
described
conditions in the pregelatinization step, the modifying effect on starch can
be obtained,
and in addition, the bran odor and the astringent taste of whole grain cereal
flour caused
by the outer coating (bran) of the whole grain cereal flour can be reduced.
[0019]
The slurry, which is the heating target in the pregelatinization step, can be
prepared by adding 500 parts by mass or more of water to 100 parts by mass of
cereal
flour. The amount of water added is preferably 600 to 2500 parts by mass, more
preferably 700 to 2000 parts by mass, and even more preferably 800 to 1500
parts by
mass, per 100 parts by mass of cereal flour. If the amount of water added is
less than
500 parts by mass per 100 parts by mass of cereal flour, the intended
advantageous effect
of the present invention is not sufficiently exhibited. Conversely, if the
amount of water
added is too much, a large amount of time and energy is required to obtain a
solid in the
next step, i.e., the step of drying the slurry, which may lead to an increase
in production
cost and a reduction in productivity.
[0020]
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The slurry is typically composed only of the cereal flour (refined cereal
flour,
starch, whole grain cereal flour) and water as a solvent. However, the slurry
may
contain other components as needed, such as a cereal flour modifying agent,
which can
modify the cereal flour to have desired properties. Examples of the cereal
flour
modifying agent include a formulation for performing scientific processing,
amylase, and
an enzyme that breaks down the protein contained in the cereal flour (e.g.,
protease). In
the slurry containing a cereal flour modifying agent, a reaction in which the
cereal flour
modifying agent is involved (e.g., an enzyme reaction) takes place. This
reaction may
be completed before the slurry is subjected to the pregelatinization step, or
may be
performed during the pregelatinization step.
[0021]
As the cereal flour, pre-treated cereal flour may also be used. That is, the
slurry
may be prepared by adding water to pre-treated cereal flour. The pre-treatment
of cereal
flour can be performed by, for example, adding any of various agents (such as
an enzyme,
an acid or alkali agent, an emulsifier, and a catalyst) to the cereal flour.
[0022]
In the pregelatinization step, there is no particular limitation on the method
for
heating the slurry (the method for pregelatinizing the cereal flour) as long
as the method
can be performed under the condition of a large amount of added water and a
high
temperature. A typical method for heating the slurry includes placing the
slurry
containing the cereal flour in a container and heating the container. The
slurry may be
heated batch-wise or continuously. As the container for containing the slurry
when the
slurry is heated, a pressure vessel may be used in the case where the slurry
is heated
batch-wise, and a line mixer such as a static mixer may be used in the case
where the
slurry is heated continuously. There is no particular limitation on the
heating method,
and electrically heating, gas heating, or vapor heating can be used, for
example. These
may be used singly or in a combination of two or more. For vapor heating,
saturated
vapor or superheated vapor may be introduced directly into the container
containing a
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substance to be processed (cereal flour), for example.
[0023]
In the pregelatinization step, it is necessary that the slurry is stirred
while heating
the slurry. If the slurry is heated in a stationary state without stirring,
the cereal flour
contained in the slurry may form lumps, which may result in insufficient or
non-uniform
pregelatinization (gelatinization). By stirring the slurry while heating, such
a problem is
prevented, and the pregelatinization of starch is facilitated. There is no
particular
limitation on the method for stirring the slurry as long as the cereal flour
contained in the
slurry can be dispersed throughout the slurry. Typically, the slurry can be
stirred by a
conventional method using a known container equipped with a stirring device
that stirs
the substance contained in the container. For example, in the case where the
slurry is
heated batch-wise, an apparatus that includes a stirring blade can be used,
for example.
In the case where the slurry is heated continuously, a static mixer can be
used, for
example. As a means for stirring the slurry, a known means to generate
ultrasonic
vibration can also be used. In this case, ultrasonic vibration generated by
that means
generates fine air bubbles in the slurry, and the fine air bubbles stir the
slurry.
[0024]
In the pregelatinization step, it is preferable that the amount of solvent
(water)
contained in the slurry should be not varied while heating the slurry, or in
other words,
during pregelatinization of the cereal flour. If the amount of solvent
decreases
(evaporates) significantly while heating the slurry, the facilitation of
pregelatinization
may be inhibited. Preferably, the pregelatinization is completed while the
slurry
contains 500 parts by mass or more of water per 100 parts by mass of cereal
flour.
[0025]
In order to prevent the amount of solvent contained in the slurry from varying
while heating the slurry, the slurry may be heated in a pressurized
atmosphere, for
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example. Specifically, the slurry may be heated at an atmospheric pressure
above 1 atm
pressure. In this case, the container containing the slurry is preferably
pressure resistant.
There is no particular limitation on the pressure of the pressurized
atmosphere, and the
pressure of the pressurized atmosphere may be adjusted as appropriate
according to the
amount of solvent contained in the slurry and the heating temperature (the
temperature of
the slurry). Because the upper limit of the temperature of the slurry heated
depends on
the pressure, the pressure of the pressurized atmosphere is preferably a
pressure that
corresponds to a desired heating temperature.
[0026]
Drying Step
In the drying step, the slurry that has undergone the pregelatinization step
described above is dried to obtain a solid. The solid is pregelatinized cereal
flour, which
is the targeted product of the production method of the present invention.
There is no
particular limitation on the method for drying the slurry, and a known drying
method can
be used. Examples of the drying method include freeze-drying, spray drying
using a
spray dryer or the like, and heat-drying using a drum dryer. There is no
particular
limitation on the degree to which the slurry is dried, but typically, the
slurry is dried until
the moisture content of the solid obtained by drying the slurry is about the
same as the
moisture content of ordinary cereal flour (the cereal flour used in the
pregelatinization
step as a starting material). The moisture content of ordinary cereal flour is
usually
about 15 mass%.
[0027]
The solid obtained from the drying step, or in other words, the pregelatinized
cereal flour may be pulverized into powder as needed. The solid can be
pulverized by a
conventional method using a household pulverizing machine such as a coffee
mill or a
juicer, or an industrial pulverizing machine such as a hammer mill, a pin
mill, or a jet mill.
The solid may be pulverized to a desired grain size.
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[0028]
The pregelatinized cereal flour produced using the production method of the
present invention may have a pregelatinization degree (gelatinization degree)
of
preferably 90% or more, and more preferably 95% or more. By incorporating the
pregelatinized cereal flour having such a high pregelatinization degree into a
food item,
the taste and texture of the food item are improved significantly, and aging
resistance is
also imparted to the food item. Herein, the term "pregelatinization degree"
refers to a
pregelatinization degree measured using the BAP method (0-amylase =
pullulanase
method). Measurement of the pregelatinization degree using the BAP method can
be
performed in the following manner in accordance with a publication (Journal of
Home
Economics of Japan 32 (9), 653 - 659, 1981).
[0029]
Method for Measuring Pregelatinization Degree using 0-Amylase = Pullulanase
Method
(A) Reagent
The following reagents are used:
1) 0.8 M acetic acid-sodium acetate buffer solution;
2) 10 N sodium hydroxide solution;
3) 2 N acetic acid solution;
4) enzyme solution: a solution prepared by dissolving 0.017 g of 0-amylase
(#1500S, available from Nagase ChemteX Corporation) and 0.17 g of pullulanase
(No.
31001, available from Hayashibara Biochemical Labs, Inc.) in the above-listed
0.8 M
acetic acid-sodium acetate buffer solution and adjusting the volume to 100 mL;
5) deactivated enzyme solution: a solution prepared by boiling the above
enzyme
solution for 10 minutes; and
6) Somogyi reagent and Nelson reagent (reagents for measuring the amount of
reducing sugar).
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[0030]
(B) Measurement Method
B-1) A sample of cereal flour (pregelatinized cereal flour) is pulverized
using a
homogenizer to a size of 100 mesh or less. 0.08 to 0.10 g of the pulverized
sample of
cereal flour is introduced into a glass homogenizer.
B-2) 8.0 mL of desalinated water is added to the pulverized sample of cereal
flour in the glass homogenizer, and the glass homogenizer is moved up and down
10 to 20
times to disperse the pulverized sample to obtain a dispersion.
B-3) 2 mL of the dispersion obtained from B-2) is introduced into each of two
25
mL graduated test tubes. The dispersion in one of the two test tubes is
adjusted to the
specific volume by adding 0.8 M of acetic acid-sodium acetate buffer, and the
resultant is
used as a test section.
B-4) 0.2 mL of 10 N sodium hydroxide solution is added to the other one of the
two test tubes, and a reaction of the resultant is performed at 50 C for 3 to
5 minutes to
completely gelatinize the dispersion obtained from B-2). After that, 1.0 mL of
2 N
acetic acid solution is added to the test tube to adjust the pH to around 6.0,
and then 0.8 M
of acetic acid-sodium acetate buffer solution is added to adjust the volume to
the specific
volume. The resultant is used as a gelatinization section.
B-5) 0.1 mL of enzyme solution is added to 0.4 mL of each of the test liquid
of
the test section prepared in B-3) and the test liquid of the gelatinization
section prepared
in B-4), and an enzyme reaction of each is performed at 40 C for 30 minutes to
obtain a
reacted solution. Separately, blank samples are also prepared by adding 0.1 mL
of
deactivated enzyme solution instead of the enzyme solution. The enzyme
reaction is
performed while occasionally stirring the reaction solution.
B-6) 0.5 mL of Somogyi reagent is added to 0.5 mL of each of the reacted
solutions and the blank samples, and the resulting mixtures are then boiled
for 15 minutes
in a boiling water bath. After boiling, the mixtures are cooled with running
water for 5
minutes. Thereafter, 1.0 mL of Nelson reagent is added to each, and the
mixtures are
each stirred and left for 15 minutes.
B-7) Then, 8.00 mL of desalinated water is added to each of the reacted
solutions
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and the blank samples, and the resulting mixtures are each stirred. Then,
absorbance at
500 nm is measured.
[0031]
(C) Calculation of Pregelatinization Degree
Pregelatinization degree is calculated using the following equation:
Pregelatinization degree (%) = {(decomposition rate of test liquid) /
(decomposition rate of completely gelatinized test liquid)} x 100
= {(A-a) / (A'-a')} x 100
wherein
A = the absorbance of the test section
A' = the absorbance of the gelatinization section
a = the absorbance of the blank sample of the test section
a' = the absorbance of the blank sample of the gelatinization section.
[0032]
The pregelatinized cereal flour produced using the production method of the
present invention (hereinafter also referred to simply as "pregelatinized
cereal flour of the
present invention") can replace known pregelatinized cereal flour or
pregelatinized starch.
Typically, the pregelatinized cereal flour of the present invention is used in
the field of the
food industry, but may also be used in other fields. Examples of the use of
the
pregelatinized cereal flour of the present invention in the field of the food
industry
include: 1) a thickener or a shape retentioner in applications that do not
involve heat
cooking (for example, instant soup); 2) a modifier used for a batter or dough
made from a
cake mix or a stabilizer for stabilizing the structure of frozen food; 3) a
substitute for a
soup powder or a rakugan powder (rakugan is traditional Japanese sweets made
by
pressing a mixture of starch, sugar, and others into a wooden mold) in the
case where the
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pregelatinized cereal flour of the present invention is produced by using corn
starch as the
cereal flour; and 4) a coating for coated bean snacks in the case where the
pregelatinized
cereal flour of the present invention is produced by using waxy corn starch as
the cereal
flour. Also, for the case where the pregelatinized cereal flour of the present
invention is
produced by using potato starch as the cereal flour, examples of the use of
the
pregelatinized cereal flour of the present invention in fields other than a
field of the food
industry include a binder for fodder; binders for foundry sand molds, incense
sticks,
grinding wheels, and others; laundry starch for household use; and a paper
strength-enhancing agent.
[0033]
The pregelatinized cereal flour can be used to produce processed food. As used
herein, the term "processed food" refers to food produced by using cereal
flour as an
ingredient. Examples of the processed food include: bakery food; noodles such
as udon
noodles, somen noodles, hiyamugi noodles, Chinese noodles, pasta, instant
noodles
(including non-fried instant noodles); fried food such as tempura, (Japanese-
style fritter),
kara-age fried chicken, tatsuta-age fried chicken, and fritters; other deep
fried food (food
produced through a deep frying process); and powdered food such as instant
soup. The
noodles encompass wrappers such as a gyoza dumpling wrapper, a shumai dumpling
wrapper, and a spring roll wrapper. The processed food may be frozen food. By
using
the pregelatinized cereal flour of the present invention to produce the
processed food
items described above, it is possible to improve the taste and texture of the
food items and
impart aging resistance to the food items, and in the case of instant noodles,
the effect of
improving reconstitution thereof with hot water or the like is also obtained.
The
processed food can be produced using a conventional method according to the
type
thereof
[0034]
The pregelatinized cereal flour of the present invention is suitable for
producing
of bakery food. By incorporating the pregelatinized starch into bakery food, a
fluffy and
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soft texture, a moist texture, and pleasant stickiness are imparted to the
bakery food, and
aging resistance is also imparted thereto to lead to prevention of degradation
in terms of
taste and texture over time. Bakery food refers to foods obtained by allowing
a
fermented or non-fermented dough or batter to cook, the dough or batter
containing cereal
flour (refined cereal flour, starch, whole grain cereal flour, or the like) as
an essential
ingredient and optional ingredients such as a yeast, a leavening agent (e.g.,
baking
powder), water, cooking salt, and sugar as needed. Specific examples of the
bakery food
include: breads; pizzas; cakes; Japanese and Western baked sweets such as
waffles, cream
puffs, biscuits, and yaki-manju (Japanese grilled sweet buns); and deep-fried
sweets such
as doughnuts. Examples of the breads include: plain bread (for example, bread
rolls,
white bread, rye bread, French bread, hardtack, hotdog buns, and croissants);
savory
bread; and sweet bread. Examples of the cakes include sponge cake, butter
cake, rolled
cake, pancakes, bouchee, Baumkuchen, pound cake, cheesecake, snack cake,
muffins,
bars, and cookies.
Examples
[0035]
The present invention will now be described in further detail by way of
examples,
but the present invention is not limited to the examples given below.
[0036]
Examples 1 to 10 and Comparative Examples 1 to 5
An aqueous slurry was prepared by adding a predetermined amount of water to
wheat flour as the cereal flour. The slurry was placed in a pressure vessel
equipped with
a stirrer (a paddle rotatably attached to the pressure vessel), and the slurry
was heated at a
heating temperature using a heating method shown in Table 1 given below while
stirring
the slurry using the stirrer, to thereby pregelatinize (gelatinize) the starch
contained in the
wheat flour as the cereal flour (pregelatinization step). The heating duration
(the period
of time during which the heating temperature shown in Table 1 was kept) in the
pregelatinization step was 1 minute, 3 minutes, or 30 minutes. Next, the
slurry
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(gelatinized liquid) from the pregelatinization step was subjected to freeze-
drying using a
commercially available freeze-drying machine (product name "Genesis SQ",
available
from SP Industries, Inc.), to thereby obtain a solid. Next, the solid was
pulverized using
a commercially available coffee mill. In
this way, pregelatinized wheat flour
(pregelatinized cereal flour) as the target product was obtained (Examples 1
to 10 and
Comparative Examples 1 and 3).
Pregelatinized wheat flour was obtained in the same manner as described above,
except that 30 parts by mass of water was added to 100 parts by mass of wheat
flour, and
that the slurry was heated at a predetermined heating temperature for a
predetermined
period of time using an extruder (Comparative Example 2).
Pregelatinized wheat flour was produced without stirring the slurry while
heating
the slurry in the pregelatinization step. Specifically, an aqueous slurry was
prepared by
adding a predetermined amount of water to wheat flour, the slurry was placed
in a retort
pouch, and the retort pouch was hermetically sealed and then heated to reach
120 C for 3
minutes using an autoclave. Then, the same subsequent procedure as described
above
was performed to obtain pregelatinized wheat flour (Comparative Examples 4 and
5). In
this method, water separated from the slurry due to heating using an
autoclave, or in other
words, due to the pregelatinization step. Thus the slurry had a non-uniform
viscosity
(partially formed lumps), and gelatinization was not uniform. Also, since
lumps were
formed in the slurry, the efficiency was also poor in freeze-drying the slurry
and
pulverizing the solid into a powder.
Date Recue/Date Received 2022-04-12
17
[0037]
[Table 1]
Comp.
Example
Ex.
1 1 2 3 3A 4 4A 4B
5 6 7 8 8A 9
Wheat Wheat Wheat Wheat Wheat Wheat Wheat Wheat Wheat Wheat Wheat Wheat Wheat
Wheat
Type of cereal flour
Flour Flour Flour Flour Flour Flour Flour Flour Flour Flour Flour Flour Flour
Flour
Amount of cereal flour
used 100 100 100 100 100 100 100
100 100 100 100 100 100 100
(parts by mass)
Pregelatinization Amount of water added
625 625 625 625 625 625 625
625 625 750 750 1000 1000 1000
step (parts by mass)
Heating method A A A A A A A A
A A A A A A P
Heating temperature
1-
(Temperature of heating 85 95 105 110 110 120 120
120 140 120 140 120 120 140 u,
...]
.3
target) ( C)
0
r.,
Heating duration (min) 3 3 3 3 30 3 1 30
3 3 3 3 1 3 0
r.,
r.,
,
(Continued) .
,
1-
r.,
Heating method A: A slurry containing cereal flour was prepared, and the
slurry was heated while stirring the slurry.
Heating method B: Water was added to cereal flour, and the resultant was
heated while kneading it using an extruder.
Heating method C: A slurry containing cereal flour was prepared, and the
slurry was heated using an autoclave without stirring the slurry.
Date Recue/Date Received 2022-04-12
18
Comparative Example Example
2 3 4 5 10
Wheat Wheat Wheat Wheat Wheat
Type of cereal flour
Flour Flour Flour Flour Flour
Amount of cereal
flour used 100 100 100 100 100
(parts by mass)
Amount of water
Pregelatinization added 30 300 625 1000 500
step (parts by mass)
Heating method B A C C A
Heating temperature
P
(Temperature of 95 120 120 120 120
.
µ,.
heating target) ( C)
1-
u,
...]
Heating duration
.
3 3 3 3 3
.3
(min)
r.,
r.,
Heating method A: A slurry containing cereal flour was prepared, and the
slurry was heated while stirring the slurry. 1
,
1-
Heating method B: Water was added to cereal flour, and the resultant was
heated while kneading it using an extruder.
Heating method C: A slurry containing cereal flour was prepared, and the
slurry was heated using an autoclave without stirring the slurry.
Date Recue/Date Received 2022-04-12
CA 03157980 2022-04-12
19
[0038]
Examples 11 to 16 and Comparative Examples 6 to 8
Pregelatinized whole grain wheat flour, pregelatinized corn starch, and
pregelatinized wheat starch were obtained in the same manner as in Examples or
Comparative Examples described above, except that whole grain wheat flour,
corn starch,
and wheat starch were used as the cereal flour, and that the pregelatinization
step was
performed under a condition shown in Table 2 given below.
Date Recue/Date Received 2022-04-12
20
[0039]
[Table 2]
Comp. Ex. Example
Comparative Example Example
6 11 12 13 14
15 7 8 16
T of Whole grain Whole grain Whole grain Whole
grain Corn Wheat Whole grain Whole grain Whole grain
ype cereal flour
wheat flour wheat flour wheat flour
wheat flour starch starch wheat flour wheat flour wheat flour
Amount of cereal flour used
100 100 100 100 100
100 100 100 100
(parts by mass)
Pregelatinization Amount of water added
625 625 750 1000 1000
1000 30 300 500
step (parts by mass)
Heating method A A A A A
A B A A
Heating temperature
(Temperature of heating 85 95 120 120 120
120 95 120 120 P
target) ( C)
.
µ,.
1-
u,
...]
Heating method A: A slurry containing cereal flour was prepared, and the
slurry was heated while stirring the slurry. .
.3
r.,
Heating method B: Water was added to cereal flour used as a starting material,
and the resultant was heated while kneading it using an extruder.
r.,
,
,
1-
r.,
Date Recue/Date Received 2022-04-12
CA 03157980 2022-04-12
21
[0040]
Production Examples Al to A22: Production of Pancake
A pancake, which is a kind of bakery food, was produced by using a baking mix
for sweets according to a composition shown in Table 3 given below.
Specifically, 100
parts by mass of the mix, 25 parts by mass of sugar, 5 parts by mass of baking
powder, 10
parts by mass of salad oil, 30 parts by mass of whole egg, 50 parts by mass of
milk, and
an appropriate amount of water were placed in a container, and were manually
mixed and
stirred at a rotation speed of 120 rpm to prepare a pancake batter with a
viscosity of 5 to
Pa. s as measured using a B-type viscometer at a batter temperature of 25 C.
The
amount of water added was set such that the viscosity of the pancake batter
would be
within the above-described range. The prepared pancake batter was allowed to
rest for
10 minutes. After that, 55 g of the batter was poured onto a griddle plate,
and one side
of the batter was allowed to cook for 3 minutes on the plate set at a
temperature of 180 C.
The resultant was then flipped upside down to cook on the other side for 2
minutes,
followed by slightly cooling. In this way, pancakes were produced in each
production
example.
[0041]
One of the pancakes produced in the above-described manner was allowed to
cool in an environment at room temperature for 30 minutes, and thereafter was
eaten by
10 expert panelists to evaluate the texture (the texture immediately after
production) of
the pancake on the following evaluation criteria (perfect score: 5 points).
Also, another one of the produced pancakes was placed in a refrigerator having
an internal temperature of 4 C, and stored for 3 days to obtain a chilled
pancake. The
chilled pancake was left in an environment at room temperature for 20 minutes
and cut
into an appropriate size, and the resulting pieces were eaten by 10 expert
panelists to
evaluate the texture (texture after chilled storage) of the pancake on the
following
evaluation criteria (perfect score: 5 points).
Also, yet another one of the produced pancakes was placed in a freezer having
an
internal temperature of -18 C, and stored for 2 months to obtain a frozen
pancake. The
Date Recue/Date Received 2022-04-12
CA 03157980 2022-04-12
22
frozen pancake was left in an environment at room temperature for 20 minutes
and cut
into an appropriate size, and the resulting pieces were eaten by 10 expert
panelists to
evaluate the texture (texture after frozen storage) of the pancake on the
following
evaluation criteria (perfect score: 5 points).
The results (the average of evaluation scores from the 10 panelists) are shown
in
Table 3 given below.
[0042]
Evaluation Criteria for Texture of Pancake
points: The inside of the pancake was fluffy and soft with a moist texture,
and
the biting texture and the melt-in-the-mouth texture were good.
4 points: The inside of the pancake was fluffy and soft, and the biting
texture and
the melt-in-the-mouth texture were somewhat good.
3 points: The inside of the pancake was somewhat fluffy but somewhat stretchy,
giving an impression of aged starch, and the biting texture and the melt-in-
the-mouth
texture were somewhat insufficient; however, the pancake was satisfactory.
2 points: The inside of the pancake was less fluffy and also stretchy with
mealy
texture, giving a strong impression of aged starch, and thus the biting
texture and the
melt-in-the-mouth texture were poor.
1 point: The inside of the pancake was hard and also very stretchy with very
mealy texture, giving a very strong impression of aged starch, and
accordingly, the biting
texture and the melt-in-the-mouth texture were very poor.
Date Recue/Date Received 2022-04-12
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23
[0043]
[Table 3]
Production Example A
1 2 3 4 5 6 7
8 9 10 11
Comp.
Pregelatinized wheat flour used - Ex. 1 Ex. 2 Ex. 3 Ex.
3A Ex. 4 Ex. 4A Ex. 4B Ex. 5 Ex. 6
Ex. 1
- - - - - - -
Pregelatinized corn starch used - - - -
- - - - - - -
Pregelatinized wheat starch used - - - -
Pregelatinized wheat flour
- 10 10 10 10 10 10
10 10 10 10
Composition (parts by mass)
of mix Pregelatinized corn starch
- -
- -
_
- - - - -
-
(parts by mass)
Pregelatinized wheat starch _ _ _ _ _ _ _
_ _ _ _
(parts by mass)
Wheat flour
100 90 90 90 90 90 90
90 90 90 90
(parts by mass)
Immediately after production
4.0 4.1 4.4 4.5 4.5 4.5
4.6 4.6 4.6 4.5 4.8
(Perfect score: 5 points)
Texture of After refrigerated storage*1
1.5 3.0 3.2 3.5 3.8 3.9 4.2
4.2 4.3 4.1 4.4
pancake (Perfect score: 5 points)
After frozen storage*2
1.0 3.2 3.5 3.7 4.0 4.1 4.4
4.3 4.4 4.4 4.5
(Perfect score: 5 points)
(Continued)
*1: Storage period was 3 days.
*2: Storage period was 2 months.
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24
Production Example A
12 13 14 15 16 17 18 19 20 21 22
Comp. Comp. Comp. Comp.
Pregelatinized wheat flour used Ex. 7 Ex. 8 Ex. 8A
Ex. 9 Ex 10 - -
Ex 2 Ex 3 Ex 4
Ex 5
Pregelatinized corn starch used - - - - Ex 14 - - -
- - -
Pregelatinized wheat starch used - - - - - Ex 15 - -
- - -
Pregelatinized wheat flour
10 10 10 10 10 10 10 10 10 - -
Composition (parts by mass)
of mix Pregelatinized corn starch
- - - - - - -
- - 10 -
(parts by mass)
Pregelatinized wheat starch
- - - - - - - -
- - 10
(parts by mass)
Wheat flour
90 90 90 90 90 90 90 90 90 90 90
(parts by mass)
Immediately after production
4.8 5.0 4.9 4.8 4.2 4.4 4.1 4.1 4.6 4.1 4.4
(Perfect score: 5 points)
Texture of After refrigerated storage*1
4.3 4.6 4.6 4.4 3.0 3.3 2.8 2.8 3.8 3.5 4.0
pancake (Perfect score: 5 points)
After frozen storage*2
4.5 4.5 4.5 4.5 3.5 3.7 3.0 3.0 4.2 3.8 4.1
(Perfect score: 5 points)
*1: Storage period was 3 days.
*2: Storage period was 2 months.
Date Recue/Date Received 2022-04-12
CA 03157980 2022-04-12
[0044]
Production Examples B1 to B8: Production of Bread
A loaf of bread, which is a kind of bakery food, was produced by using a bread
mix according to a composition shown in Table 4 given below with a
commercially
available home breadmaker (product name "SD-BM 103", available from Panasonic
Corporation). Specifically, 100 parts by mass of the bread mix, 4 parts by
mass of butter,
6.8 parts by mass of sugar, 2.4 parts by mass of skimmed milk, 2 parts by mass
of
cooking salt, and 1.1 parts by mass of dry yeast were placed in the home
breadmaker, and
a "regular course" pre-programmed in the home breadmaker was selected. In this
way, a
loaf of bread was produced in each production example.
[0045]
A portion of the loaf of bread produced in the above-described manner was
allowed to cool in an environment at room temperature for 30 minutes, and
thereafter was
eaten by 10 expert panelists to evaluate the tactile feel, the texture, and
the taste (the
tactile feel, the texture, and the taste immediately after production) of the
loaf of bread on
the following evaluation criteria (perfect score: 5 points or 3 points). The
results (the
average of evaluation scores from the 10 panelists) are shown in Table 4 given
below.
[0046]
Evaluation Criteria for Tactile Feel of Bread
5 points: The inside of the bread was fluffy, soft and moist.
4 points: The inside of the bread was fluffy, soft, and somewhat moist.
3 points: The inside of the bread was somewhat fluffy and moist.
2 points: The inside of the bread was less fluffy with mealiness.
1 point: The inside of the bread was hard and dry.
Evaluation Criteria for Texture of Bread
3 points: The bread was moist and pleasantly sticky.
Date Recue/Date Received 2022-04-12
26
2 points: The bread was somewhat pleasantly sticky.
1 point: The bread was crispy with less pleasant stickiness.
Evaluation Criteria for Taste of Bread
points: An aromatic smell of cereal was strongly perceived, and sweetness was
also perceived.
4 points: An aromatic smell of cereal was perceived, and sweetness was also
perceived without any astringent taste.
3 points: A bran odor and an astringent taste were perceived at a tolerable
level.
2 points: A bran odor was somewhat strongly perceived, and an astringent taste
was perceived.
1 point: A bran odor and an astringent taste were strongly perceived.
[0047]
[Table 4]
Production Example B
1 2 3 4 5 6 7
8
6
Pregelatinized whole grain
Comp. Ex. Ex.1 Ex. Comp. Comp. Ex.
wheat flour used Ex. 6 11 12 13 Ex. 7
Ex. 8 16
Pregelatinized whole grain
Composition 30 30 30 30 30 30
30
wheat flour (parts by mass)
of mix
Whole grain wheat flour 30
(parts by mass)
Wheat flour (parts by mass) 70 70 70 70 70 70
70 70
Tactile feel of Immediately after production
2.0 2.4 3.0 4.2 4.8 3.0
2.6 3.8
bread (Perfect score: 5 point)
Texture of Immediately after production
1.0 1.7 2.0 2.5 3.0 2.0
1.8 2.3
bread (Perfect score: 3 points)
Immediately after production
Taste of bread 1.5 2.6 3.5 4.2 4.6 2.2 3.0 3.8
(Perfect score: 5 points)
[0048]
Production Examples Cl to C5: Production of Instant Noodles
Non-fried instant Chinese noodles, which is a kind of noodles, were produced
by
using a flour composition as ingredient shown in Table 5 given below. In the
flour
Date Recue/Date Received 2022-04-12
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27
composition as ingredient, medium wheat flour ("Tokusuzume" available from
Nisshin
Seifun Co., Ltd.) was used as wheat flour, and oxidized tapioca starch ("MKK
100"
available from Matsutani Chemical Industry Co., Ltd.) was used as starch. The
specific
production method was as follows. First, 1 part by mass of cooking salt and
0.4 parts by
mass of kansui (noodle improver) ("Kansui Powder AKA" available from Oriental
Yeast
Co., Ltd.) were dissolved in an appropriate amount of water, and the resulting
aqueous
solution was added to 100 parts by mass of the flour composition, followed by
kneading
the resultant by a conventional method using a mixer for noodle making for 10
minutes to
prepare a noodle dough. Next, the noodle dough was rolled using a roller for
noodle
making to a dough thickness of 1.2 mm, and cut into noodle strings using a
blade (#18
square blade). Then, the noodle strings were steam cooked with vapor at a
temperature
of 100 C for 2 minutes and 30 seconds, and then dried with hot air at 90 C for
20 minutes,
to thereby obtain non-fried instant Chinese noodles.
[0049]
70 g of the instant noodles produced in the manner described above were placed
in a container, and 450 ml of boiling water was poured into the container. A
cover was
placed on the container, which was then left for 4 minutes, and the hot water
in the
container was drained. After that, the instant noodles were eaten by 10 expert
panelists
to evaluate the reconstitution of the instant noodles with hot water and the
texture
(viscoelasticity) of the instant noodles on the following evaluation criteria.
The results
(the average of evaluation scores from the 10 panelists) are shown in Table 5
given below.
[0050]
Evaluation Criteria for Restoration of Instant Noodles
points: The noodles were sufficiently reconstituted into the ready-to-eat
state.
4 points: The noodles were mostly reconstituted into the ready-to-eat state.
3 points: Most of the noodles were reconstituted into the ready-to-eat state,
but
some of the noodles were not sufficiently reconstituted with the center
remaining hard.
2 points: The surfaces of the noodle strings were reconstituted, but the
centers of
Date Recue/Date Received 2022-04-12
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28
the noodle strings remained hard.
1 point: Both the surfaces and the centers of the noodle strings remained
hard.
Evaluation Criteria for Texture of Instant Noodles
points: The texture was very good, with a very good balance between viscosity
and elasticity.
4 points: The texture was good, with a good balance between viscosity and
elasticity.
3 points: The texture was somewhat good, with a somewhat good balance
between viscosity and elasticity.
2 points: The texture was somewhat poor, with a somewhat poor balance
between viscosity and elasticity.
1 point: The texture was poor, with a poor balance between viscosity and
elasticity.
[0051]
[Table 5]
Production Example C
1 2 3 4 5
Pregelatinized wheat flour used - Comp. Ex. 1 Ex. 4
Ex. 8 Comp. Ex. 2
Flour Pregelatinized wheat flour
5 5 5 5
composition as (parts by mass)
ingredient Wheat flour (parts by mass) 75 70 70 70 70
Starch (parts by mass) 25 25 25 25 25
Reconstruction of instant noodles
3.0 3.9 4.6 4.8 4.0
(Perfect score: 5 points)
Texture of instant noodles
2.5 3.7 4.4 4.6 3.8
(Perfect score: 5 points)
[0052]
Production Examples D1 to D7: Production of Refrigerated Boiled Udon Noodles
Refrigerated boiled udon noodles, which is a kind of noodles (refrigerated
cooked noodles), were produced by using a flour composition of as ingredient
shown in
Date Recue/Date Received 2022-04-12
29
Table 6 given below. In the flour composition as ingredient, medium wheat
flour
("Kumpu" available from Nisshin Seifun Co., Ltd.) was used as wheat flour,
acetylated
tapioca starch ("Ajisai" available from Matsutani Chemical Industry Co., Ltd.)
was used
as starch, and "A-gluG" available from Glico Nutrition Co., Ltd. was used as
wheat
protein. The specific production method was as follows. First, 3 parts by mass
of
cooking salt was dissolved in an appropriate amount of water, and the
resulting aqueous
solution was added to 100 parts by mass of the flour composition, followed by
kneading
the resultant under a reduced pressure of -90 kPa to prepare a noodle dough.
Next, the
noodle dough was rolled and cut into noodle strings with a thickness of 3 mm
using a
blade (#10 square blade). The noodle strings were boiled in boiling water,
rinsed with
water, and cooled. Then, 3 parts by mass of noodle-loosening agent ("SOYA-UP M
3000" available from Fuji Oil Co., Ltd.) was sprayed on 100 parts by mass of
the cooled
noodle strings to be attached uniformly thereto, to thereby obtain boiled udon
noodles.
The boiled udon noodles were stored in a refrigerator having an internal
temperature of
C for 24 hours, to thereby obtain refrigerated boiled udon noodles.
6 [0053]
The refrigerated boiled udon noodles produced in the above-described manner
were eaten in the refrigerated state by 10 expert panelists to evaluate the
texture
(viscoelasticity) of the udon noodles on the following evaluation criteria
(perfect score: 5
points). The results (the average of evaluation scores from the 10 panelists)
are shown
in Table 6 given below.
[0054]
Evaluation Criteria for Texture of Refrigerated Boiled Udon Noodles
5 points: The texture was very good, with a very good balance between
viscosity
and elasticity.
4 points: The texture was good, with a good balance between viscosity and
elasticity.
3 points: The texture was somewhat good, with a somewhat good balance
Date Recue/Date Received 2022-04-12
30
between viscosity and elasticity.
2 points: The texture was somewhat poor, with a somewhat poor balance
between viscosity and elasticity.
1 point: The texture was poor, with a poor balance between viscosity and
elasticity.
[0055]
[Table 6]
Production Example D
1 2 3 4 5 6
7
Pregelatinized wheat flour Comp. Comp.
Ex. 4 Ex. 8 Ex. 8
Ex. 8
used Ex. 1 Ex. 2
Flour Pregelatinized wheat flour
10 10 10 20 30
composition (parts by mass)
as ingredient Wheat flour (parts by mass) 55 45 45 45 45
35 35
Starch (parts by mass) 40 40 40 40 40 40
30
Wheat protein (parts by mass) 5 5 5 5 5 5
5
Texture of refrigerated boiled udon noodles
3.0 3.8 4.4 4.6 3.9
4.4 4.5
CNN (Perfect score: 5 points)
en
[0056]
Production Examples El to E5: Production of Refrigerated Pan-Fried Gyoza
Dumplings
Gyoza dumpling wrappers, which is a kind of noodle (wrapper), were produced
by using a flour composition as ingredient shown in Table 7 given below.
Furthermore,
refrigerated pan-fried gyoza dumplings, which is a type of refrigerated cooked
gyoza
dumpling, were produced by using the resulting gyoza dumpling wrappers. The
specific
production method was as follows. First, 1 part by mass of cooking salt and an
appropriate amount of water were added to 100 parts by mass of the flour
composition as
ingredient, and the resultant was then kneaded for 10 minutes, followed by
allowing to
rest for 30 minutes to obtain a dough. Next, the dough was rolled by a
conventional
method to a final dough thickness of 1 mm, and then cut using a mold with a
diameter of
85 mm to obtain raw gyoza dumpling wrappers. Next, 12 g of filling for gyoza
dumplings was wrapped in each of the raw gyoza dumpling wrappers to produce
raw
Date Recue/Date Received 2022-04-12
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31
gyoza dumplings. The raw gyoza dumplings were pan-fried and thereafter stored
in a
refrigerator having an internal temperature of 4 C for 3 days, to thereby
obtain
refrigerated pan-fried gyoza dumplings.
[0057]
Five refrigerated pan-fried gyoza dumplings produced in the above-described
manner were placed in a heat resistant container and heated in a microwave
oven (at 500
W for 1 minute and 30 seconds). After that, the gyoza dumplings were eaten by
10
expert panelists to evaluate the texture of the gyoza dumplings on the
following
evaluation criteria (perfect score: 5 points). The results (the average of
evaluation scores
from the 10 panelists) are shown in Table 7 given below.
[0058]
Evaluation Criteria for Texture of Pan-Fried Gyoza Dumplings
points: The texture was good, with a very good melt-in-the-mouth texture and
no hardness.
4 points: The texture was somewhat good, with a good melt-in-the-mouth texture
and no hardness.
3 points: The texture was fair with a moderate melt-in-the-mouth texture and
moderate hardness.
2 points: The texture was somewhat poor, with a poor melt-in-the-mouth texture
and hardness.
1 point: Poor. The texture was poor, with a very poor melt-in-the-mouth
texture
and a hard texture.
Date Recue/Date Received 2022-04-12
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32
[0059]
[Table 7]
Production Example E
1 2 3 4 5
Fl Pregelatinized wheat flour used - Comp. Ex. 1 Ex. 4
Ex. 8 Comp. Ex. 2
our
Pregelatinized wheat flour
composition as 5 5 5 5
(parts by mass)
ingredient
Wheat flour (parts by mass) 100 95 95 95 95
Texture of refrigerated pan-fried gyoza dumplings
2.3 3.3 4.1 4.5 3.1
(Perfect score: 5 points)
[0060]
Production Examples Fl to F5: Production of Prawn Tempura
Prawn tempura, which is a kind of deep fried food, was produced by using a
tempura batter mix according to a composition shown in Table 7 given below. In
the
tempura batter mix, soft wheat flour ("Flower" available from Nisshin Seifun
Co., Ltd.)
was used as wheat flour, and wheat starch ("Ginrin, modified starch for food"
available
from Glico Nutrition Co., Ltd.) was used as starch. The specific production
method was
as follows. First, a coating batter was prepared by adding an appropriate
amount of
water to 100 parts by mass of the tempura batter mix. Next, raw peeled prawns
with
tails (20 g each) were dipped in the coating batter until fully coated, and
the prawns
coated with the coating batter were deep fried in salad oil at 170 C in a
fryer for 2
minutes and 30 seconds, to thereby obtain pieces of prawn tempura.
[0061]
After the pieces of prawn tempura produced in the above-described manner were
removed from the fryer, excess oil was dripped off, and thereafter they were
left at room
temperature (about 25 C) for 60 minutes. After that, the pieces of prawn
tempura were
eaten by 10 expert panelists to evaluate the texture of the prawn tempura on
the following
evaluation criteria (perfect score: 5 points). The results (the average of
evaluation scores
from the 10 panelists) are shown in Table 8 given below.
Date Recue/Date Received 2022-04-12
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[0062]
Evaluation Criteria for Texture of Prawn Tempura
points: The texture was very good with crispy and brittle coating.
4 points: The texture was good with crispy coating.
3 points: The texture was somewhat good but the coating was less crispy.
2 points: The coating was somewhat hard or soggy with less crispiness.
1 point: The texture was poor with too hard or soggy coating having no
crispiness.
[0063]
[Table 8]
Production Example F
1 2 3 4 5
Pregelatinized wheat flour used - Comp. Ex. 1 Ex. 4 Ex. 8 Comp.
Ex. 2
Pregelatinized wheat flour
Composition 2 2 2 2
(parts by mass)
of mix
Wheat flour (parts by mass) 95 93 93 93 93
Starch (parts by mass) 5 5 5 5 5
Texture of prawn tempura after storage at room
2.8 3.1 3.4 4.0 3.0
temperature (Perfect score: 5 points)
Industrial Applicability
[0064]
According to the present invention, there is provided pregelatinized starch
that
can improve the taste and texture of food and impart aging resistance to the
food.
In the case where whole grain cereal flour is used as cereal flour, there is
provided pregelatinized starch (pregelatinized whole grain cereal flour) that
has a reduced
distinctive odor and astringent taste characteristic of whole grain cereal
flour, and the
pregelatinized whole grain cereal flour can improve the taste and texture of
food, and
impart aging resistance to the food.
In the case where the pregelatinized starch produced according to the present
invention is incorporated in bakery food, a fluffy and soft texture, a moist
texture, and
Date Recue/Date Received 2022-04-12
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34
pleasant stickiness are imparted to the bakery food, and aging resistance is
also imparted,
which can prevent degradation in taste and texture over time. The same
advantageous
effects can also be obtained in the case where the pregelatinized starch
produced
according to the present invention is incorporated in noodles or deep fried
food. In the
case where the pregelatinized starch is incorporated in instant noodles,
reconstruction of
the instant noodles with hot water can be improved.
Date Recue/Date Received 2022-04-12
